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Green Curry, Pumpkin, and Coriander Soup

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"Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy."
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40 m servings 280 cals
Original recipe yields 3 servings

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  1. Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

Nutrition Facts

Per Serving: 280 calories; 23 g fat; 23.4 g carbohydrates; 7.3 g protein; 43 mg cholesterol; 322 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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